Mix vinegar, soy, ginger, pepper flakes, sugar and garlic in a large bowl; set aside.

Meanwhile, set a large wire rack over newspaper for easy frying and cleanup. Pour oil into a large Dutch oven or soup kettle and heat to 300 degrees. Working in 2 batches, slow-fry wings to par cook, 3 to 4 minutes, transferring each batch of cooked wings to rack.

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About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

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When the women behind Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. Available for order now.